1 lg. can (15 oz.) crushed tomatoes
1 lg. can (15 oz.) tomato puree
1-2 cloves garlic
1 c. chopped onions
1 tsp. basil
1 tsp. each of sugar (can use substitute), salt & pepper
1/2 c. white wine
1 sm. bay leaf

Cook sausage in small amount of oil in a 2 quart or larger pan. When browned, add onion and garlic. Stir until cooked, drain excess fat. Cook on medium while adding crushed tomatoes, cook 1/2 hour. Add remainder and 1 cup water, cook on low for 2 hours. Serve over macaroni in Italian dishes.